Instant Pot Creamy Garlic Chicken Thighs
Published Jun 26, 2019
Updated Aug 28, 2024
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Skinless and boneless Instant Pot chicken recipe with a rich and creamy garlic sauce. This recipe takes only 5 minutes in the pressure cooker, so easy to make and delicious. You can serve the chicken thighs with pasta or rice for a complete meal.
How To Cook Chicken Thighs In Instant Pot
There are many ways to cook chicken thighs in Instant Pot and one of my favorite methods is to brown and saute the chicken thighs using the Saute function and then pressure cooked using Manual function.
There is no need to use trivet, but you will need at least 1/2 cup of liquid to create the steam to pressure cook the chicken thighs.
Instant Pot Chicken Thighs Time
The time you need to cook chicken thighs depends on whether or not the chicken is boneless or bone-in.
For organic boneless and skinless chicken thighs, I usually pressure cook on High for 5-6 minutes in the Instant Pot. Organic chicken thighs are smaller in size and 5 minutes is just perfect as you don’t want the chicken meat to be too tender. If your chicken thighs are bigger, increase the cook time by 1 minute.
For bone-in chicken thighs, I pressure cook on High for 6-8 minutes. The total time depends on the size of the chicken thighs as some chicken thighs can be very big so it takes longer time to become soft and tender.
Can I Cook Frozen Chicken In Instant Pot
The answer is yes. If you use frozen chicken straight from the freezer, just add extra 2 minutes pressure cooking time. I must warn you that for the best texture and flavor of the chicken, it’s best you thaw them before pressure cooking.
Creamy Garlic Sauce
One of the best sauces to go with chicken in the Instant Pot is the creamy garlic sauce. You can’t go wrong with the rich and delicious garlic sauce, which is made with only 5 simple ingredients:
- Garlic
- Chicken broth
- Heavy whipping cream
- Bottled Grated Parmesan cheese such as Kraft
- Salt
This recipe is absolutely delicious, with a mouthwatering rich, creamy and savory sauce. The chicken thighs are so tender, juicy and moist. The rosemary infuses the sauce with intense aroma.
This is going to be the most delicious chicken dinner you’ll make in an Instant Pot!
Frequently Asked Questions
This recipe is only 366 calories per serving.
What To Serve With Creamy Garlic Chicken Thighs
This meal is best served with a side of skillet garlic bread (use the bread to sop up the creamy sauce), easy spaghetti or cilantro lime rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Instant Pot Honey Garlic Chicken
- Instant Pot Brown Sugar Garlic Chicken
- Creamy Garlic Mushroom Chicken (Instant Pot)
- Instant Pot Creamy Sun Dried Tomatoes Chicken
Instant Pot Creamy Garlic Chicken Thighs
Ingredients
- 1 1/2 lbs (750g) skinless and boneless chicken thighs, trimmed off the fat
- salt
- ground black pepper
- 2 tablespoons olive oil
- 12 cloves garlic, peeled
- 2 sprigs rosemary
- 1/2 cup chicken broth
- 1/2 tablespoon smoked paprika
- 1/3 cup heavy whipping cream
- 1/4 teaspoon salt , or more to taste
- 3 tablespoons Kraft grated Parmesan cheese
Instructions
- Trim the excess fat from the chicken thighs using a pair of kitchen scissors. Season both sides of the chicken thighs with salt and pepper.
- Turn on the sauté mode on your Instant Pot. Once the pot is fully heated (to prevent the chicken from sticking), add the olive oil. Sear the chicken thighs until both sides are slightly browned. (You may also pan-fry the chicken in a regular or non-stick skillet.)
- Add the garlic, rosemary, and chicken broth to the Instant Pot. Sprinkle paprika over the chicken thighs. Cover the pot and select Manual, setting it to High Pressure for 5 minutes.
- When it beeps, turn to Quick Release. Once the valve drops, carefully remove the cover and add the heavy whipping cream, salt, and grated Parmesan cheese. Stir to mix well. Switch to sauté mode for a few minutes to reduce the sauce to a thicker consistency. Add more salt to taste. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great. I made as the recipe mostly as stated. At the end, before I added the cream, I added 1 cup more chicken broth, added some pasta and pressure cooked for 2 more minutes. Then added the cream and the cheese. Made a very cheesy pasta to go with it.
What if you don’t have a instant pot, how would you cook this?
You can make it on a stove top with a pan or skillet, just coo and simmer until the chicken reaches your desired texture.
Made this last night. Was delish! I asked my husband what he thought and his reply was I like this very much!
Hi Noreen, thanks for trying my recipe. Please try more recipes on my site: https://www.666630.xyz/recipe-index-gallery/
Hi Bee,
Been cooking your recipes for a while now and love them.
I am wondering what can I use as an alternative to parmesan cheese? I hate the taste of cheese but would like the thicker consistency in the sauce that the parm cheese would provide. You actually use cheese a bit in your other recipes too and I used to just leave it out but realized the sauce is always so watery. Please let me know what you recommend as a cheese substitute, thank you!!
Hi Karen, thanks for trying my recipes. If you don’t like Parmesan cheese, you can saute the sauce a little longer to thicken it up. I don’t use all purpose flour to thicken the sauce, I think it just tastes gross.
This looks so easy to make and it makes my mouth water! This could easily be a quick and delicious family dinner idea! I can’t wait to get my instant pot going.
I wonder if it is possible to cook rice with this? When would you add it, and how much liquid?
Yes you can use Instant Pot to cook rice.
I think she was asking if you could make the rice at the same time. I’m wondering the same…
Thanks!
hi what can you substitute for the heavy cream since I don’t have any? half and half or milk ok? thanks! Sokie
Thank you, the recipe was delicious. I like using the instant pot for cooking chicken; it comes out so tender and flavorful. I grow rosemary in the garden, love adding it to chicken dishes.
Hi June, yes rosemary will make the chicken even better.
Hi bee this recipe i dont have pressure cooker,is regular pot will work?
Yes.
Would half and half work? Thank you!
OK.
Hi. We are dairy free. Do you think coconut milk (full fat) would work well as a sub for heavy whipping cream? I will use nutritional yeast as sub for parm.
Let me know. Thanks.
I think coconut milk should work for this instant pot chicken thighs recipe.
I gave up on those green cylinders years ago–packaged grated parm tastes better, has a decent shelf life in the fridge, can be frozen, and is still inexpensive as it is often on sale for about $2 for a 5 oz pouch. I often dump some on a cutting board and chop the shreds a bit. This is an absolutely delicious dish–I used boneless chicken breasts (at $1.95 per lb, cheaper than thighs in my part of the world). I cut them into 3 smaller pieces, since they come from my butcher at about 1 lb each. I also cooked them completely on the stove top and it still only took 20 minutes. The garlic cloves would have done better with pressure cooking, but were still soft and delicious.
Hi Janet, sure use real Parm if you have it. Yes this is a delicious recipe!